Bucknell University Athletics
Recipe for Brown Sugar Sockeye Salmon
Brown Sugar Sockeye Salmon
- Cover raw Salmon with spices
- Brown sugar, chili powder, salt, pepper, cumin, garlic powder
- Oven or grill at around 400 for 10-12 minutes depending on size
- Place Brussels sprouts and 1 chopped onion in a glass container that is oven proof along with 2 chopped jalapenos
- Pour olive oil over veggies making sure they are all well covered with oil
- Sprinkle garlic powder, salt, and pepper over top then mix with hands or spatula until spices and oil is evenly spread
- Put in oven at 400 for about 30 minutes
- 10 to 12 cups reduced-sodium or homemade chicken broth
- 2 tablespoons olive oil
- 2 tablespoons plus 1 tsp. butter, divided
- 1 medium onion, chopped (about 1 1/2 cups)
- 2 1/2 cups risotto rice (see note)
- 3/4 cup dry white wine
- About 1/2 tsp. salt
- 1/2 cup freshly grated parmesan cheese, plus more for serving
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
Step 1
Bring chicken broth to a simmer in a medium pot. Keep at a simmer, covered, over low heat.
Step 2
Heat the olive oil and 2 tbsp. butter over medium heat in a heavy-bottomed 8-qt. pot. Add onion and sauté, stirring occasionally, until translucent and beginning to turn golden, about 10 minutes. Add rice and sauté, stirring constantly, until just the edges of the grains look translucent, about 3 minutes.
Step 3
Add wine and 1/2 tsp. salt and cook, stirring, until wine is completely absorbed by rice. Add about 1/2 cup hot broth to rice and cook, stirring constantly, until broth is completely absorbed by rice; reduce heat to medium-low if mixture starts to boil. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite (15 to 30 minutes; you will have broth left over). Keep rice at a constant simmer.
Step 4
Remove rice from heat and stir in parmesan, pepper, parsley, remaining 1 tsp. butter, and salt to taste. For a looser risotto, stir in 1 to 2 cups remaining broth. Serve immediately, with more parmesan on the side for sprinkling.
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